Cauliflower Risotto with Mushrooms
Servings
6
servingsPrep time
12
minutesCooking time
30
minutesHere is another healthy alternative side dish to add to your Thanksgiving Day menu. Honestly, this might be one of the most tasteful, healthiest and easiest recipe on our blog! We think one of the secrets to this recipe is the leeks, (so don’t skip this part!)
Ingredients
4 Tbsp. of avocado oil, divided
8 ounces of mushrooms
2 leeks, white and light green portions, rinsed well and thinly sliced
3 cloves of garlic, minced
1 Tbsp. of fresh thyme
12 ounces of riced cauliflower (the frozen version works just as well as the fresh, no need to thaw either. We used Trader Joe’s)
1/4 cup of white wine
1/2 cup of chicken broth
1/2 cup of grated parmesan cheese
Kosher salt and fresh ground pepper to taste
Goat cheese (optional)
Directions
- In a medium saute pan, heat 2 Tbsp. of oil. Add mushrooms and saute until golden brown. Season with salt and pepper and set aside.
- In a large saucepan, warm 2 Tbsp. of oil. Add the leeks and cook until soft, about 8 minutes, stirring occasionally. Add the garlic, thyme and salt to taste. Cook for additional 2 minutes.
- Add rice and cook, stirring occasionally for 2 to 3 minutes. Add white wine and cook for another 2 minutes. Add broth a little bit at a time, stirring frequently and allowing the broth to evaporate.
- Cover with a lid and continue to cook about 8 minutes.
- Stir in the parmesan cheese. Add mushrooms, additional broth if needed, and salt and pepper.
- Serve immediately.
Tips and Nutritional Value (Source: Heathline)
- 1. Wegmans makes pre-washed leeks. This definitely reduces preparation time.
- 2. Cauliflower is high in Vitamin C and K and has a high amount of antioxidants, which are beneficial for reducing inflammation. Â
- 3. It is low in carbs and can easily replace any grains in a recipe.
- 4. Goat cheese is a great option to add to this dish. It makes it a little more creamy! You can just sprinkle on top of the risotto once you are ready to serve.
